Spaghetti Con Aglio e Olio=Spaghetti With Garlic and Oil

Exactly one week ago, I was in such a daze, and so helpless seeing my sweet daughter Lora in so much pain and going through a major surgery like that was not something any of us were expecting, but fortunately she had all the love and support from family, and friends, and all her and my friends through both of our food blogs, as well.

Thank you so much to all of you dear friends for your kind words of caring, and support throughout this past week!

I should be cooking up a "storm" and baking something fabulous, but she has her amazing mother in-law Teresa from Como, Italy there, to cook and bake every day. They have not had store bought bread in the two weeks because Teresa has her trusty cup of "starter" in the fridge to make fresh homemade breads and rolls every day. As I mentioned before, I always have the basic herbs, and spices on hand, and I'm virtually never without fresh parsley, basil, and of course fresh garlic. A nice quality of spaghetti, and a good chunk of imported Parmigiana Reggiano freshly shaved, will make a gourmet dish that does not require anything else...perhaps a side salad, and a nice piece of crunchy bread.

Spaghetti con Aglio e Olio=Spaghetti With Garlic 
and Oil




Start out with a large batch of Italian parsley, chopped

In a large skillet, heat 4 Tbsp. extra virgin olive oil on med. high heat. Add 1 teaspoon chopped fresh garlic, and a good sprinkling of crushed red pepper flakes.

Add the chopped parsley to the garlic oil, and 1/2 cup of reserved boiled water from the pasta, and mix the pasta right into the skillet.

Add freshly coarse grated of your best Parmigiana Reggiano cheese, and you are in "pasta heaven."

Aggiungi Parmigiana Reggiano grattugiato ...


Buon Appetito!

Another little trick I learned...I purchase a small jar of concentrated red pepper flakes in oil at the Asian market, and added it to a fancy jar, that I bought at my local thrift store, for a little over $1. that has a rubber sealed top. I put the jar in the dishwasher to disinfect it, and when it was dry, I added the concentrated pepper oil, and filled the jar with my own olive oil, it doesn't have to be extra virgin olive oil.

You can keep using this pepper oil by adding more oil to it. For the recipe, I used some of this oil, as well, including more pepper flakes.

Even the two little Chihuahuas of Lora's...Stella, following Luigi, were so happy to go for a stroll. For one week they didn't get a chance to be walked. Teresa was busy with the grandchildren and the American household, and would not know how to walk these little guys since they don't have any pets in Italy.

So I leave you with good thoughts, and a beautiful day! I hope your area has already bloomed into spring. Ciao, Ciao:DDD